Prep Time

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves: 4
Serving Size: 4 oz chicken


  • 16.00 oz (28.350g)    chicken breast(s), boneless and skinless
  • 0.75 cup (240.000g)    low-sodium chicken broth
  • 2.00 tbsp (16.000g)    low-sodium soy sauce
  • 1.00 tbsp (14.900g)    distilled vinegar
  • 0.50 tsp (0.500g)    Splenda®
  • 0.50 tsp (2.000g)    ginger
  • 0.33 cup (243.000g)    All Whites®, liquid
  • 0.25 cup (128.000g)    cornstarch
  • 2.00 cloves (9.000g)    garlic
  • 0.25 cup chopped (71.000g)    green onion
  • 1.00 tsp (0.500g)    crushed red pepper flakes


  1. Cube chicken and set aside.
  2. In a bowl, combine broth, vinegar, soy sauce, Splenda®, and ginger.
  3. In a separate bowl, whisk egg whites and corn starch (salt and pepper to taste). Dredge the chicken in mixture.
  4. Coat a nonstick skillet with cooking spray and place over high heat. Add chicken, turning occasionally. Cook 6-8 minutes or until golden brown. Remove from skillet and set aside.
  5. Reduce to medium heat. Add garlic, green onions, and red pepper flakes to pan, cooking 2 minutes. Pour in the broth mixture and simmer 2 minutes.
  6. Return the chicken to the skillet and allow sauce to reduce by half.
  7. Enjoy immediately.

Additional Notes

*Journal It* 170 protein calories